Brining Pork

Good questions rpmarsh!

Any meat, fish or poultry will benefit greatly from brining. If you intend the brine to be a preservative,i.e. used for cold smoking, use a ratio of 1/2 cup kosher (pickling) salt to 1 quart of water. Rule of thumb for this brine is 2 hrs per pound.

If you intend the brine to simply be a moisture/flavor enhancer, use 1/2 cup kosher salt per 2 quarts of water. I've kept chicken pieces in this brine for 24 hours.

Experiment with flavor enhancers: garlic, onion (fresh or powder) cayenne, black or white pepper, citrus peel, sugar (brown or white), soy sauce, worcestershire, liquor (bourbon, rum), herbs, etc.

The addition of acid will help tenderize...vinegar, fruit juices, wine, citrus juices.

Hope this helps.

Topchef

rpmarsh...

My 15 years of smoking experience tells me........GRILL THEM!! Just like a steak, a pork loin is very lean and should be treated like a steak.

Any lean meats should be grilled...not smoked. Don't get me wrong..they CAN be smoked and I have done hundreds of loins over the years on my smoker, but in my experiences they are so much better grilled over high heat.

If you want the smokey flavor, simply put some wood chips in your griller.

I also have many recipes for rubs and marinades, as pork loin is by far my favorite meat and also inexpensive when on sale.

Stogie

So, Sir Stogie, please tell us about the rubs & marinades...

Please!

Smokin'

Topchef,
Appreciate the feedback on brine. When brining for flavor do you use the time you indicated for preserving?

Stogie,
I agree and I probably grill pork loin at least once or twice a week. I'm wanting to recreate or improve upon the applewood smoked pork chops that I buy at the store for $6-$7 a pound with, as you so correctly indicated, an inexpensive (less than $2 a pound when on sale) home smoked product. The commercial smoked pork chops cut from a whole smoked loin and then grilled have a great flavor. Given my objectives and that I'm determined to smoke a loin, any suggestions?

Thanks
rpmarsh

I have not brined pork ... yet. I will one of these days. I think, but am not sure, that pork takes on brine very easy and can be overbrined in a short time.

I have smoked pork loin chops. I have had some that have turned out pretty good and others that were dry and tough (overcooked), but edible. I guess that I would suggest brining lightly (for added moisture) and smoking for a short time over low heat, then finishing on the grill (I think that Stogie is right about that). Maybe throw a piece of bacon on top when smoking ... hmmm ...

I too grill them 'o plenty in the summer, but I love the smoke taste on them too. However, I do not think that throwing chips on the fire and grilling adds "enough" smoke for my satisfaction (maybe due to the searing from the grill?)It's a matter of experimentation, I think. I am still seeking the perfect smoked pork chop.

I dunno if I helped, looking back over this, it seems that I am babbling a little, but hey ... you're reading it aren't you!!

Keep us posted - let me know if you find that "Perfect Smoked Chop".

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Happy Qin' - AAHH

quote:

Originally posted by rpmarsh:
Topchef,
Appreciate the feedback on brine. When brining for flavor do you use the time you indicated for preserving?

When cutting the salt back for "flavor" brining you should let them "marinate" for 12-24 hours. What you doing is essentially letting the salt and flavoring agents from the brine penetrate the food. Same reason you leave a rub on brisket or ribs for an extended period of time.

The "full force" brine I referred to in regards to cold smoking fish is meant as a preservative, as the salt retards bacteria growth which would otherwise occur given the tempertures used to cold smoke food. Left too long, the food being brined will be oversaturated with salt.

Hope that answers your question. I have a great book at my restaurant that deals with brining/times & smoking/times in relation to type of food and their weight. What I offered ealier were general guidelines. I'll post the title/author tomorrow.

Hope that help you

Topchef

Hope that helps